A super-soft Wholemeal recipe for a Gluten Free Vegan Bread Machine Loaf. Full of great nutrition. The base recipe is free from corn, buckwheat and rice. An oat free recipe is also optional.
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The story behind my Gluten Free Vegan Bread Machine Loaf
Where do I start? This Gluten Free Vegan Bread Machine Loaf has been a long time coming. And it’s been a tough and arduous road to get here. Having achieved a recipe for non-vegan Gluten Free Bread Machine Wholemeal in October 2020, I thought it would be a simple step to create a vegan version. How wrong was I?!
It seems that replacement of the egg was not as straight forward as anticipated… At least, not to the standard I expect of myself. But endless loaves and permutations of flour, liquid, yeast, salt and sugar later, I have reached a result I am willing to share.
Let’s be clear… These loaves are not perfect. They have their quirks and I had to make a few tough decisions along the way on whether I would compromise texture for appearance. (I didn’t). But this is as far as I can come right now… The best I can do. Hopefully it will be a loaf that will make some people happy. And if my best isn’t good enough, then I’m sorry. It’s time to move on to something else, at least for a while.
Adapting previous wholemeal recipes for a Gluten Free Vegan Bread Machine Loaf
In addition to my non-vegan bread-maker wholemeal, Gluten Free Alchemist already has a well-loved hand-baked Vegan Wholemeal. But creating a Gluten Free Vegan Bread Machine Loaf has ultimately involved throwing out the rule-book and developing more or less from scratch. Neither ‘veganising’ the standard bread-maker recipe or ‘bread machining’ the hand-baked vegan loaf really worked. Indeed, most early attempts turned out to be exceptionally weighty and quite dense.
While none of the attempted loaves have been inedible and all have made fabulous toast, any final recipe had to be soft enough for sandwiches and with a long-enough shelf-life that sandwiches could be enjoyed for several days beyond making.
is the flour blend used in this Gluten Free Vegan Bread Machine Loaf important and can it be changed?
The simple answer to the first part of this question is yes. The flour blend truly matters. And although flours can be substituted, this should be done little by little. Until you get to know how the recipe behaves in your bread-maker, avoid major changes unless you are specifically intolerant to an ingredient or cannot source it. This Gluten Free Vegan Bread Machine Loaf is balanced for factors such as protein and starch content in the flours used, the structural value they bring and the weight and density of the flours that can be switched in or out.
For each of the loaves, avoid (if possible) making any changes to the tapioca or potato starch ratios.
The sorghum in the oat version can be switched for an alternative flour such as quinoa, buckwheat or even brown rice flour, but the resulting loaves may vary both for texture and flavour.
In the non-oat loaf, sorghum flour replaces the oats. The quinoa can be switched for an alternative such as buckwheat or brown rice flour. Teff flour however, is heavy and should be used only in moderation (for either loaf) and when combined with another lighter protein-rich flour. Equally, using chia in place of either flax or psyllium will create greater weight and density.
For more information on the many and various gluten free flours, check out my Gluten Free Flours and Flour Blending page.
For other flour combinations… Over to you…
I have no doubt that there are many other combinations of flours that will work for my Gluten Free Vegan Bread Machine Loaf recipe. And… that your own experimentation will take you down new and exciting paths. I often get emails from readers who have found a magic key to their bread enjoyment.
I have not tried every flour available in my simple home kitchen, not least because there is only so much bread one can eat (or fit in the freezer) and I refuse to throw food away (even when it’s been made for development purposes). But there also needed to be a point at which a line was drawn under development… not least for my own sanity.
So, I’ve done the groundwork… And now it’s over to you, I guess. Please do let me know of any breakthroughs and helpful changes you make.
Is the non-oat loaf the same as the oat loaf for texture and structure?
No. The structure and appearance of the two loaves even in their base form, will be different. Why? First and foremost because the flour structure offered by the oats is very different to other gluten free flours. Oats (even gluten free ones) contain the protein Avenin, which has a similar structure to gluten. For all those who can tolerate them (which includes most Coeliac sufferers) therefore, they are worth their weight when it comes to bread.
Although sorghum has been used as a relatively close alternative in place of the oats in the non-oat version, it will never produce exactly the same result.
Consequently, the non-oat version doesn’t always rise as much and has a slightly ‘tighter’ structure. It is also more prone to indenting or sinking slightly on the top when cooling… For some, this may be an issue and a worry that the bread has failed. Actually, it makes no difference to the texture, which remains soft and lasting. So, it comes down to whether you are willing to accept ‘ugly’ bread. Making a non-oat Gluten Free Vegan Bread Machine Loaf that firmly held its shape resulted in a compromised texture. And for me, texture is everything.
A possible optional solution for a sinking top
For those who cannot stand the idea of bread which is less than perfectly shaped, there is an option to add the tiniest amount of Vege-gel to give additional structure to the loaf. The exact quantity will need some testing depending on the flours used. However, you should need no more than 1 g (= a scant ¼ tsp) and I would recommend starting at half this amount to test texture implications. If adding Vege-gel, you may also need to increase the liquid quantity by about 10g.
Other factors that might affect the Gluten Free Vegan Bread Machine Loaf
Based on the experience of readers contacting me with questions about baking my previous vegan and non-vegan bread recipes, there are a number of factors which may also affect the consistency and results when baking the Vegan Bread Machine Loaf. In addition to any changes of the flours, liquid and yeast used, factors such as climate, humidity, altitude and the specific cycles of the bread-machine, can all potentially impact. This is no different to any other baking. And I frequently have to remind myself when I share a recipe that gets questioned, that this is a possibility (along with the confidence and experience of the baker).
So, I encourage you to play. Start with the recipe as it is and if it doesn’t turn out quite as hoped, tweak the key elements little by little (liquid/yeast/flours), to see what works for your geography, kitchen and equipment.
Can I make this gluten free vegan wholemeal recipe without a bread-maker?
This wholemeal bread recipe has been developed specifically for a bread machine. As such, I wouldn’t recommend it being made by hand and in the oven. That is not to say that it definitely wouldn’t work. It has simply not been tried to know. However, as the task to create it was initially based on failed attempts to adapt from its hand-baked sister, I am doubtful about successful transition to the oven.
At Gluten Free Alchemist, we do however have a Vegan Wholemeal Hand-Baked Bread recipe should you need it. And also (for non-vegans) the original gluten free oven-baked Wholemeal Bread (that can also be made dairy free).
Which bread-maker is best for making a Gluten Free Vegan Bread Machine Loaf?
I am often asked which is the best bread maker for making gluten free bread and which machine I use. The second question is easy to answer. For the first, I only have my own experience to go on…
Bread machine makes will be different depending on where you are in the world. So, it is important to research what is available to you and the settings they offer. At Gluten Free Alchemist, we have a Panasonic SD-2501, which has a specific ‘gluten free’ programme. The machine is now quite old, and the current equivalent model is the Panasonic SD2511KXC. There is also an upgraded (if rather pricey) Panasonic SD-ZX2522, with an extended range of gluten free programmes, including pasta and cake. I’m not sure I’d opt to make anything but bread in a machine however, so I don’t think I can advise on anything other than a basic model.
Perhaps more relevant than the ‘make’, is the importance of getting to understand the machine you have and how best to use it. For gluten free bread (unless otherwise advised), always use a gluten free setting if possible. But if you already own a bread-machine without a gluten free setting, use whichever programme is closest… Usually a ‘quick/basic/rapid’ programme, that ‘kneads’ only once.
As a guide, the Panasonic used to make this particular Gluten Free Vegan Bread Machine Loaf has the following cycles for the gluten free programme :
- Knead : 15-20 min
- Rise : 40-45 min
- Bake : 50-55 min
Do I need any other equipment to make this wholemeal bread?
Because of the nature of gluten free bread, it is necessary to mix the dry ingredients and the wet ingredients separately before transferring to the machine. This is not either a difficult or lengthy process and will still save mountains of time compared with an oven-baked version. However, in addition to the bread maker (discussed above) you will need:
- Accurate measuring scales – Inaccurate quantities and ratios will limit the success of the bake. I have a set of Heston Blumenthal Dual Platform Scales which are perfect, because they offer the flexibility of a micro-scale for light-weight ingredients such as salt and yeast.
- An Airtight Container – Optional. I find it easier to weigh dry ingredients into a good-sized airtight container and then shake thoroughly before transferring to the machine. It also gives the option of mixing up the dry ingredients (minus the yeast) the night before or ahead of time, so that it’s ready and waiting.
- Mixing Bowls – A bowl with a spout makes it easy to pour the liquids into the bread machine pan.
- A Hand-Whisk – The wet ingredients benefit from a quick whisk before they go into the bread-maker. I use a Nova Multi Quirl Push Whisk which I bought back in 2012 and still love as one of my favourite kitchen gadgets.
- A Spatula – to scrape out all the ingredients from the bowl into the bread machine. I have a spatula-spoon which I absolutely swear by for getting everything out of any mixing bowl.
Here are the recipes for the Gluten Free Vegan Bread Machine Loaf
So, finally… I give you my Gluten Free Vegan Bread Machine Loaf. I hope the information above will help you to understand a little about the process that has been travelled. And will also help provide support in making this recipe at home.
As explained, the loaves may sink a little, but this is not an indicator of failure. It is the texture that is important, not whether the bread has a perfect shape. So please… If you try and like what you make, let me know. This bread took a lot of head-banging to achieve and at times, I wanted to give up. It will really help to know that the hard work has been useful for some.
And equally… If you make any tweaks and changes that prove successful, I’d love to hear about them. I see Gluten Free Alchemist as part of a wider community that works together to bring great gluten free food. I read and value all the comments, emails, DMs and shares I receive for my recipes. And I learn as much from your wisdom as you do from mine. As we learn together, I will update recipes to make them even better. Because gluten free food should always be the best we can make it.
For all other gluten free recipes on the blog, head over to our photographic Recipe Book Index.
** © 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist.**
Wholemeal Gluten Free Vegan Bread Machine Loaf with Oats
Key equipment
- accurate kitchen scales
- large bowl or airtight container
- mixing bowl
- jug
- hand-whisk
- spatula
- bread maker with a gluten free setting
- wire rack
Ingredients
Dry Ingredients
- 140 g gluten free oat flour easy to make at home by grinding the oats into flour in a blender/grinder.
- 100 g sorghum flour
- 80 g tapioca STARCH flour
- 20 g potato starch
- 18 g milled flax seed
- 35 g ground psyllium husk grind finely in a blender (not 'psyllium powder')
- 6 g fine sea salt
- 11 g bicarbonate of soda
- 8 g INSTANT Easy Bake FAST ACTION yeast (I use Allinsons) Make sure yeast is measured accurately NOTE: This is an INSTANT yeast
Wet Ingredients
- 30 g sunflower oil = 2 tbsp (or olive oil)
- 22 g maple syrup = 1 tbsp (or honey)
- 5 g lemon juice = 1 tsp
- 220 g hot boiled water
- 310 g dairy free milk I use KoKo UNSWEETENED
Instructions
Dry Ingredients
- Accurately weigh and mix together all the dry ingredients (except the yeast) and set aside. TIP : weigh into an airtight container and shake vigorously.
- Put the pot/sachet of yeast next to the mixed dry ingredients so that it is not forgotten.
Wet Ingredients
- Weigh all the wet ingredients into a large bowl and whisk through to combine with a hand whisk.
Bake in the Bread-Maker
- Prepare the bread-maker, making sure the paddle is in place.
- Transfer the wet ingredients to the bread-maker. (scrape the sides of the mixing bowl with a spatula to make sure all ingredients are fully transferred).
- Add the yeast to the dry ingredients and give a quick mix through.
- Add the dry ingredients to the bread-maker bowl on top of the wet ingredients.
- Set the bread-maker to GF setting (I use 'medium crust') and press 'start'. (See NOTES re optional removing of paddle part-way through cycle).
- Enjoy a cup of tea and read a magazine while your bread bakes, enjoying the smell of freshly yeast-baked loaf.
- Once baked, remove from the bread-maker and carefully slide/jiggle out sideways to avoid squashing the top. Cool on a wire rack.
- Carefully remove the paddle (if stuck inside) once cool.
Notes
Nutrition
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
** © 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist.**
Wholemeal Gluten Free Vegan Bread Machine Loaf without Oats
Key equipment
- accurate kitchen scales
- large bowl or airtight container
- mixing bowl
- jug
- hand-whisk
- spatula
- bread maker with a gluten free setting
- wire rack
Ingredients
Dry Ingredients
- 140 g sorghum flour
- 80 g quinoa flour (alternatives tested = buckwheat and brown rice flours)
- 100 g tapioca STARCH flour
- 20 g potato starch
- 17 g milled flax seed
- 35 g ground psyllium husk grind finely in a blender (not 'psyllium powder')
- 6 g fine sea salt
- 11 g bicarbonate of soda
- 9 g INSTANT Easy Bake FAST ACTION yeast (I use Allinsons) Make sure yeast is measured accurately NOTE: This is an INSTANT yeast
Wet Ingredients
- 30 g sunflower oil = 2 tbsp (or olive oil)
- 24 g maple syrup = 1 tbsp (or honey)
- 5 g lemon juice = 1 tsp
- 220 g hot boiled water
- 300 g dairy free milk I use KoKo UNSWEETENED
Instructions
Dry Ingredients
- Accurately weigh and mix together all the dry ingredients (except the yeast) and set aside. TIP : weigh into an airtight container and shake vigorously.
- Put the pot/sachet of yeast next to the mixed dry ingredients so that it is not forgotten.
Wet Ingredients
- Weigh all the wet ingredients into a large bowl and whisk through to combine with a hand whisk.
Bake in the Bread-Maker
- Prepare the bread-maker, making sure the paddle is in place.
- Transfer the wet ingredients to the bread-maker. (scrape the sides of the mixing bowl with a spatula to make sure all ingredients are fully transferred).
- Add the yeast to the dry ingredients and give a quick mix through.
- Add the dry ingredients to the bread-maker bowl on top of the wet ingredients.
- Set the bread-maker to GF setting (I use 'medium crust') and press 'start'. (See NOTES re optional removing of paddle part-way through cycle).
- Enjoy a cup of tea and read a magazine while your bread bakes, enjoying the smell of freshly yeast-baked loaf.
- Once baked, remove from the bread-maker and carefully slide/jiggle out sideways to avoid squashing the top. Cool on a wire rack.
- Carefully remove the paddle (if stuck inside) once cool.
Notes
Nutrition
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Vegan Bread Machine Loaf shared with
- Cook Blog Share 2021 Wk 6 with Lavender & Lovage
- Blogger’s Pit Stop #257
- What’s For Dinner #302 with The Lazy Gastronome
- Full Plate Thursday #523 with Miz Helen’s Country Cottage
- Sundays on Silverado #27 with The House on Silverado
- Fiesta Friday #367 with Angie
- Cook Well Eat Well Live Well with Confessions of a Mother Runner and A Whisk & Two Wands
- Over The Moon #264 with Eclectic Red Barn and Marilyn’s Treats
I recently went to make your non-vegan machine loaf, only to discover I didn’t have any cornflour. Looking through my printed recipes, I realised your vegan loaf was cornflour free. Having tried a number of your recipes, my son eventually decided he liked the non-vegan loaf the most. So I adapted this one in my Panasonic bread machine – I removed the bicarb, and added three eggs, then topped them up to 320 ml with pea milk. Apart from slightly reducing the maple syrup – we don’t like our bread sweet – the recipe is otherwise unchanged. The results have been excellent! (Oat version)
Hello,
I love this recipe, so much better than shop-bought bread! I have one issue, that the bread sinks really rapidly when it is cooked -I can see it sinking. I’ve combatted this by putting skewers through and cooling it upside down over a mixing bowl (sounds crazy but its how they make pannettone :-)) Any ideas why this would happen?
Many thanks
Thank you. I’m pleased to hear you like the bread.
The Vegan version is a little less predictable than the non-vegan version and it may sink a little.
Can I check whether you are making the loaf with or without oats?
And also what make of bread machine you have and whether the cycles are close to the timings listed in the post?
If you take another look at the post above the recipe, I also make a possible suggestion for the ‘sinking top’ which is to use a tiny amount of vegegel (or gelatine if you can eat it)… It adds extra structure which can help hold the shape.
Best wishes
Kate
Yes, they all seem to sink a little but this seemed to go right back to dough stage almost. I made it with oats, grinding my own – perhaps I didn’t grind them fine enough?
The machine is a panasonic and I think the timing is the same – I’ll double check.
I’ll have a try with the gelatine too.
Thanks again – I really admire your persistence with GF breadmaking!
That sounds very strange. If you’re using all the same ingredients and you have a machine with the same timings. It’s worked well for other people, so I’m scratching my head a little.
The other thing you could try, is to reduce the liquid by about 10 to 15g. Test and see if that moves it in the right direction. But it could also be that you have super-active yeast, so could alternatively reduce by a couple of grams (it may be that the bread has over-proved and thus sunk). xx
Hiya, thinking of getting a bread maker as gf bread is so expensive at the store. I wanted to ask what the role of psyllium husk is. I have IBS and psyllium husk is quite a trigger that causes stomach upset. Anything you would recommend subbing out?
Nvm! I got confused with something else and actually psyllium husk is good for ibs, ignore comment haha! thank you fro the recipie!
No worries. You’re welcome x
Thank you very much for this recipe. I made it and I had a beautiful loaf. My son is gluten, dairy and egg free, so this recipe works well. But one thing that I didn’t like about it, is the after taste of the baking soda and I am wondering if there is an alternative to that. Thank you, Houda
Hi Houda
So glad you tried the bread and found it good.
I think quite a few people struggle with the bicarb of soda taste. The good news is, it can be replaced with GF baking powder! To substitute…
Replace each 1⁄2 tsp bicarbonate of soda with 1 teaspoon baking powder.
I hope that helps xxx
Thank you soo much. I appreciate your hard work.
Thinking about making this soon, do you think this would work with active dry yeast? And, would it work with the timer setting of the bread machine?
Hi Kris.
As the recipe was developed using Instant Yeast, I have not tried with active dried. If you do try, it would still need fully activating before adding to the machine and I had a query recently from someone who had tried and it didn’t work that well (although it could equally have been an issue with their machine settings).
If possible, I would use Instant Yeast (the type that doesn’t need activating) as I know this works. But if you do try an alternative, I would welcome feedback.
I’m not sure I know what the ‘timer setting’ of the machine is? I thought all machines were on timers, but with each different cycle = different times?
I have laid out the timings for knead, rise and bake for the machine the recipe was developed with in the full blog post (above the recipe), so it is probably worth checking against that in terms of what fits best with your machine. I know lots of different machines have produced good results since I posted this, so there’s no reason why it wouldn’t work for you.
I hope that helps
Best wishes
Kate
Thanks for the reply!
I think i’ll be getting some instant yeast and testing this recipe soon. I live basically a little above sea level, how do you think that will affect the baking time/ rise? what altitude do you bake at?
I just made the bread and it came out very dense – like all the other breads I’ve tried. I really wish this recipe worked :/
Hi Kris.
I’m sorry to hear that. I have made it many many times and it has been successful. Can I ask whether you made the oat version or the oat free version? And also what type of bread machine you have (gluten free setting? Cycle times?). I have found that where the recipe has not worked, it has mostly been down to the machine cycle and has been either under or over-proved as a result.
Best wishes
Kate
I made the oat version and used my old Panasonic machine. It didn’t have a gluten free setting, so I used the rapid bake setting. Kneads: 15-20 mins, rises: about an hour, bakes: 45 mins.
Although it didn’t rise too much, it still had lots of elasticity and held together unlike other loaves I tried.
That’s interesting. The oat version is usually pretty stable and rises well. The timings for your machine cycle are slightly different… In particular a longer rise and a shorter bake. Was there any sinkage in the loaf after baking? I’m wondering whether the longer prove may have resulted in a slight collapse (which would present as denser).
I’m happy to try and trouble-shoot through with you bit by bit if it helps to get a good loaf. This loaf was genuinely amazing and I am truly sad that you are not experiencing it as it should be. It may be that we can work through a couple of tweaks to make it work in your machine better. But I’ll query stuff stage by stage to eliminate issues one by one. Happy to do by email if less confusing. [email protected]
There was some sinkage after baking and cooling.
I think the bread was good, but it just looks like half the size of your loaf.
thanks so much for offering to help! I think if I try it again, I’ll maybe try to stop the machine’s rise and do “bake only” for 50-55 mins.
thanks again!
You’re welcome Kris. The more I think about this the more I think it’s a timing issue on the rise (based on the machine cycle). I could be wrong, but if you do try again, let me know how it goes.
Best wishes
Kate
Just made this and it’s worked beautifully. The colour is very like a rye bread, but I much prefer this. I sneaked the crust off the end, though no-one has tried it in a sandwich yet, and it was very good. It did have a slightly odd tang – not sure if that was the ‘coconut drink’ I made it with, or one of the flours. Will try it again with Oatly next time.
Yay! Thanks for the great feedback Yvette. I’m so pleased the recipe worked well for you. xx
Wow – this loaf looks awesome… and I loved reading about how you got to it. I love how dedicated you are to getting it ‘just right’. Eb 🙂
Thank Eb. A labour of love I think!
But you know me… If I’m going to make something gluten free, I won’t ever compromise x
The bread looks delicious, Kate. Our Adrienne has chosen this post to be featured in the next Blogger’s Pit Stop.
Thank you SO much Kathleen (and Adrienne). That really means a lot. This recipe has taken so long to reach a loaf that I am happy with, so I’m chuffed my hard work is being shared x
Wow the texture of these looks amazing!
Thanks Chloe. It’s taken a long time, but the texture is amazing. It’s bread!
Now I can start another project xx
The gluten free bread strikes again! Another winner Kate!!
That was meant to say gluten free bread queen!! 😀
xxx
Thank Kat… At last I can move on to something else x
That looks like the Holy Grail of GF bread, such a FABULOUS crumb and crust, it really looks great, Thanks so much for linking up to #CookBlogShare week 6, Karen
Thank you Karen. Yes… I’m really thrilled that I managed to achieve this loaf. It’s been the headache in my life for so many months though… I’m glad to move on to something else x
What a great looking loaf of bread, even better that it can be made in a breadmaker. I love your use of different flours to add flavour and texture.
Thank you so much Lesley. I’m super-proud of this one. But the flour blending is key. If you want gluten free bread to taste and act like bread, you have to play with flour! xx
Due to allergies we only have active dry yeast not instant. Do you think I could still make this successfully?
Hi Melanie.
Yes… It should be fine… But you will need to increase the quantity for Active Dry Yeast by about 25% (so about 11.25 g) and be sure to activate it first with a little hand warm water/milk (taken from the final quantity) and a little of the sugar syrup, leaving for about 10 mins in a warm place. I would then suggest adding the yeast to the pan with the liquid ingredients (double check the temperature is not too hot first) and before the dry.
Hopefully that will work…
If it doesn’t rise well, add a tiny bit more next time round and if it ‘collapses’ you’ve added too much. You may have to experiment a little to get it right, but hopefully that is a helpful start point.
I have not made bread in so long but now I really want to. I love your mix of different flours and textures here. I bet it’s delicious. Thanks for linking up today
Thanks Deborah. It was a long time in the making… But so good to achieve x
I am mega-impressed by your persistence, Kate, especially if you don’t have to bake vegan. Thank you for going the extra mile (or 2 or 22, by the sound of it) on behalf of those who need this recipe.
Your post has reminded me to bake another loaf of your usual breadmaker loaf recipe. It is so delicious; I have to restrain myself from eating half the loaf in one sitting! Ooh, now that I’m here, I’ve just remembered your baguettes too… busy kitchen time coming up for me 😊
Thank you so much Helen.
It did feel a bit of a labour of love… But if it helps people then I’m happy.
I’m so glad you have enjoyed the other recipes… Your comment too has reminded me that I really need to make baguette again! xx
I’ve been so excited to try this recipe. I’m new to GF baking, so getting used to new ingredients and how they behave. Could I please ask for advice on what would be a good alternative to milled flaxseed? That’s something I have to avoid. Wondered with your experience of bread baking and experimenting if you could suggest what would work best.
Hi Gail.
Your best alternative is probably ground chia…. BUT… You will need to use it sparingly and certainly not to the same weight as the flax. Chia is very liquid absorbent and will also make the loaf more dense.
You will need to experiment a little I think… Start with no more than half the weight stated (and possibly less) and see how it turns out… adjusting down or up each time until you get to where you want to be.
I’m sorry I can’t be more specific. But I hope that helps a little x
Thank you so much. Ingredients are all on order and I’m excited to get started.
You must have the patience of a saint, keep tweaking your recipes until you get them just right 🤗 xx
Love my breadmaker and the aroma of bread baking!
I absolutely agree… There’s nothing more inviting than the smell of freshly baking bread x